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Sweet Bakes
Chocolate Pumpkin Muffins
A nourishing sweet bakes recipe featuring Ground Flax Seed, Water, Pureed Pumpkin. Save it to your collection or download the full recipe card.
Time35 minutes
Method
- Preheat the oven to 350ºF (177ºC) and line a muffin tin with liners.
- In a large bowl combine the ground flax and water. Let it sit for five minutes or until thickened.
- To the same bowl, add the pumpkin, oat milk, coconut sugar, and coconut oil. Mix until smooth. Then add the oat flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt. Stir well until combined. Fold in the chocolate chips, if using.
- Fill each muffin liner about 3/4 full and place in the oven to bake for 22 to 25 minutes, until cooked through. Remove from the oven and let cool before serving or storing. Enjoy!
Recipe notes
Refrigerate in an airtight container for up to five days. Place in an airtight freezer bag for up to two months. One serving is equal to one muffin. Use almond milk. Chopped pecans or walnuts.
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